Sauté the onions over very low heat in three to four tablespoons oil. Cover the onions first, until they soften, and then continue to sauté them uncovered until they turn a rich golden brown.

Meanwhile, rinse lentils in cold water and drain. Cook in 4-1/2 cups water for 20 minutes. Add half the onions and rice to the lentils. Season with salt and pepper to taste and stir well.

Put the lid on the pan and cook over low heat for another 20 minutes, or until the rice and lentils are tender, watching, and adding water if the pottage becomes too dry.

At the same time, put the remaining onions in the pan back onto the burner and continue to fry them, stirring often, over medium to high heat, until they are a dark brown--almost caramelized.

Serve the dish cold or warm in a wide shallow dish with the onions sprinkled on top and the remaining oil, if desired, poured over the top.

Poster's Notes:
This recipe for mujadera works like a charm. It always has for me! I make it often. It was immensely popular when we were in Israel, and is as beloved in Egypt as it is in the rest of the Arab world. It is a modern version of a dish still referred to as Esau's favorite.

The proportion of lentils and rice vary by family. I prefer an even mix and up the number of onions. The best part, I think, are the large quantities of dark, caramelized onions that usually top this salad. The dish is either served warm or cold, as a mezze, or as part of a light meal, accompanied by yogurt and a tossed salad.

To vary the flavor of the dish, add any of these three options:

- 1 tablespoon tomato paste and 1/2 teaspoon dried red pepper flakes or a pinch of dried chili powder to the water with the lentils.